Pat the chuck roast dry with paper towels. Trim any excessive silver skin but leave some fat for flavor. In a small bowl combine kosher salt, black pepper, garlic powder, and paprika. Rub the seasoning evenly over all sides of the roast and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Braising Liquid

Sear the roast

Preheat oven to 300°F (150°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add the olive oil. When shimmering, add the roast and sear 3–4 minutes per side until deeply browned (including edges). Remove the roast to a plate and set aside.

Sauté vegetables

Add chopped onion, carrots (cut into 1–1.5 inch pieces), and sliced celery to the pot. Cook 5–7 minutes, stirring occasionally, until softened and beginning to brown. If the pan is dry, add another teaspoon of oil.

Deglaze and build liquid

Pour in the red wine (if using) to deglaze, scraping browned bits from the bottom with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Add crushed tomatoes, beef broth, and Worcestershire sauce. Stir to combine.

Return roast and add aromatics

Nestle the seared roast back into the pot. Add bay leaves, thyme sprigs, and rosemary sprig. The liquid should come about halfway up the roast — if needed add up to 1/2 cup more broth or water. Bring the liquid to a gentle simmer on the stovetop.

Braise in oven

Cover the pot with its lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the roast is fork-tender and easily pulls apart. Check once at about 1 1/2 hours: if liquid is very low, add a few tablespoons of broth. Total time will vary with roast thickness.

Finishing

Rest and shred

Remove the pot from the oven. Transfer the roast to a cutting board or plate and tent loosely with foil. Remove and discard bay leaves, thyme stems, and rosemary. Let the roast rest 10–15 minutes, then shred or slice as desired.

Make gravy (optional)

Skim excess fat from the surface of the braising liquid. Whisk cornstarch with cold water to make a slurry. Place the pot over medium heat on the stovetop, bring the liquid to a simmer, and whisk in the slurry. Simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

Serve

Return shredded or sliced roast to the pot to coat with sauce, or spoon sauce over individual portions. Sprinkle chopped fresh parsley over the top and serve with mashed potatoes, polenta, or roasted vegetables.